Korean Journal for Food Science of Animal Resources
pISSN 1225-8563 eISSN 2234-246X
Korean J. Food Sci. An. 37(4): 552~560 (2017) DOI https://doi.org/10.5851/kosfa.2017.37.4.552
ARTICLE
Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant Tae-Kyung Kim†, Seung-Hee Hong†, Su-Kyung Ku, Young-Boong Kim, Ki-Hong Jeon, Hee-Don Choi, Jong-Dae Park, Kwoan-Sik Park1, and Yun-Sang Choi* Food Processing Research Center, Korea Food Research Institute, Seongnam 13539, Korea 1 JIN Food System, Pocheon 11157, Korea
Abstract This study aimed to evaluate the quality characteristics of Tteokgalbi with 1% (w/w) black rice bran only (T1), or with black rice bran and one of the following four types of organic acid: ascorbic acid (T2), citric acid (T3), tartaric acid (T4), or maleic acid (T5) as a substitute for caramel colorant. Tteokgalbi with only black rice bran showed the highest (p0.05). All the treated samples with any one of the four organic acids showed lower pH than controls (p
pISSN 1225-8563 eISSN 2234-246X
Korean J. Food Sci. An. 37(4): 552~560 (2017) DOI https://doi.org/10.5851/kosfa.2017.37.4.552
ARTICLE
Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant Tae-Kyung Kim†, Seung-Hee Hong†, Su-Kyung Ku, Young-Boong Kim, Ki-Hong Jeon, Hee-Don Choi, Jong-Dae Park, Kwoan-Sik Park1, and Yun-Sang Choi* Food Processing Research Center, Korea Food Research Institute, Seongnam 13539, Korea 1 JIN Food System, Pocheon 11157, Korea
Abstract This study aimed to evaluate the quality characteristics of Tteokgalbi with 1% (w/w) black rice bran only (T1), or with black rice bran and one of the following four types of organic acid: ascorbic acid (T2), citric acid (T3), tartaric acid (T4), or maleic acid (T5) as a substitute for caramel colorant. Tteokgalbi with only black rice bran showed the highest (p0.05). All the treated samples with any one of the four organic acids showed lower pH than controls (p
